3MH Cysteinylated Precursor

3MH (3-mercaptohexan-1-ol) contributes to the fruitiness of many white and red grape varieties (see also the page "volatile thiols").

This compound is released from an odourless cysteinylated precursor, S-3-(hexan-1-ol)-L-cysteine (P3MH), by yeast during alcoholic fermentation in a varying proportion depending on the species and strain .